Nicola Ford Dip (Nutri)
The Nutrition Clinic
01223 561123 e-mail nicola@vine-ford.fsnet.co.uk

Wheat makes you bloated, chocolate gives you a headache, and cheese brings you out in a nasty rash? Or perhaps you have a general feeling of unwellness, and repeated visits to the doctors have left you feeling confused and frustrated. If this sounds familiar, it could be that you are suffering from food intolerance. However, the subject of food intolerance, as opposed to food allergy, is a very controversial issue amongst conventional medical practitioners, and here’s why!

Firstly, to avoid any further confusion on this controversial issue it is important to differentiate between food allergy and food intolerance. Food allergies, also known as classic allergies, cause immediate severe reactions, some of which are life threatening. These reactions are caused by an autoimmune response, where the immune system produces an antibody called an IgE antibody. This then triggers other cells to release substances that cause inflammation – an allergic response. This could appear as swelling of the lips and throat, vomiting, severe skin rashes, breathing difficulties and/or anaphylaxis. Food intolerance on the other hand causes delayed reactions that most commonly occur from a few hours to a few days after ingesting the offending food or foods. The most common foods are wheat, dairy, chocolate, eggs, oranges, additives in food and drink, nuts, alcohol, tea and coffee. The symptoms associated with food intolerance however are much more widespread than those of a classic allergy, and can cause varying symptoms each time they are ingested. These unpleasant symptoms can cause headaches, fatigue, digestive problems, depression, muscle aches and pains to name only a few.

The reason why food intolerance is still a controversial issue is simply down to the fact that there has been no firm evidence to pinpoint the actual cause of the intolerance, and therefore no scientific way of testing. Having said this, research has been carried out by the York Nutritional Laboratory, which suggests a deficiency of certain enzymes could be responsible for food intolerance. Enzymes are responsible for breaking down the food we eat, however in the event of a deficiency, food particles can escape into the blood stream. Consequently, this results in a build up of antibodies, these are known as IgG antibodies, however when these IgG antibodies accumulate, they release toxins and chemicals into the bloodstream resulting in a delayed allergic response. Another school of thought is that the foods to which people are intolerant, may actually be a psychological addiction that manifests itself as physical symptoms. This is because certain foods such as wheat, nuts and chocolate contain substances that bind to endorphin receptor sites that are responsible for releasing hormones, more commonly known as ‘feel good hormones’. You may recognise the pattern here, if the thought of giving up chocolate, breads and cakes or even tea and coffee makes you shudder at the thought, then this could certainly be a starting point.

Finally, there has been a significant amount of media coverage recently surrounding the issue of food intolerance to suggest that people who are claiming food intolerance are using it as an excuse to diet by excluding certain foods such as wheat or dairy from their diets. Although this could possibly be the case for some, the reality of having food intolerance shouldn’t be ignored, as this could mean a lifetime of unnecessary suffering for many people. Therefore for those of you who suspect that you could be suffering from food intolerance but are unable to identify the culprit food because of delayed reactions, it is strongly recommended that you seek the expert advice of a Nutritionist, or Dietician, who can advise you on the tests currently available. A Nutritionist will also ask you to keep a food diary for one or two weeks as these will often provide clues to what foods you may be intolerant to. However, caution must be taken as self diagnosing yourself, and eliminating major food groups from your diet will cause further problems, such as deficiencies of essential nutrients.

Food Intolerance Tests Currently Available.

The Vega Test:
The Vega machine originated from electro acupuncture and is based on bio-energetic medicine. A direct voltage of 0.87 volts is applied with a hand held electrode over an acupuncture point on the toe, whilst another electrode is held in the hand to complete the circuit. There is no discomfort and it is completely non – invasive and safe. The test lasts for approximately half an hour where up to fifty foods can be tested, if a food is found to cause an imbalance within the body the reading would be lower than other foods that do not cause an imbalance.

IgG ELISA:
The York Nutritional Laboratory developed the IgG ELISA Test eighteen years ago. The test involves taking your own blood sample at home by using a pinprick kit that the YNL will send to you. Once you have collected your blood in the wand container you post it back to the Lab for analysis. The blood is then measured for raised IgG antibodies against certain foods. They offer a 40 food screen, a 93 food screen and a 57 food screen that has been specifically developed for vegetarians.

ALCAT:
A blood sample has to be taken by either a doctor or a nurse, this is then sent to the Lab where the blood cells are tested for various changes when exposed to food particles. One study on the ALCAT test was carried out on IBS patients to identify their reaction to certain negative and positive foods, although this was only a small study it was deemed encouraging.

Applied Kinesiology:
During a session of Kinesiology the client is asked to put a food in their mouth or hold onto a homeopathic solution. If the client is sensitive to the food or solution a strong muscle will go weak, suggesting food intolerance.

Nicola Ford, (Dip) Nutri. The Nutrition Clinic, 01223 864055